Ingredients

• 1 sheet frozen puff pastry (one 14-ounce package or half of 17.3-ounce package), thawed according to package directions
• 1 pound red plums, apricots, or peaches, pitted, cut into 1"/2 wedges
• 1/4 cup sugar
• Freshly ground black pepper
• 1 tablespoon honey
• Flaky sea salt (such as Maldon)

Instructions

1. Preheat oven to 425°. Cut pastry into six 4" squares, place on a parchment-lined baking sheet, and prick all over with a fork. Top with plums, leaving a 1/2" border. Sprinkle with sugar; season with a few grinds of pepper.
2. Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25-30 minutes. Drizzle with honey and sprinkle with salt just before serving.
3. Do ahead: Tarts can be baked 4 hours ahead. Keep at room temperature.